With the coronavirus stats going in the right direction, all of us at C&G Newspapers look forward to resuming publication of the St. Clair Shores Sentinel and Birmingham-Bloomfield Eagle on May 27th. All other C&G newspapers will begin publishing on June 10th (Advertiser-Times on June 24th). In the meantime, continue to find local news on our website and look for us on Facebook and Twitter.

Attention Readers: Find Us in Your Mailbox Soon

With the coronavirus stats going in the right direction, all of us at C&G Newspapers look forward to resuming publication of the St. Clair Shores Sentinel and Birmingham-Bloomfield Eagle on May 27th. All other C&G newspapers will begin publishing on June 10th (Advertiser-Times on June 24th). In the meantime, continue to find local news on our website and look for us on Facebook and Twitter.

Local Dish: Lemon Chicken

St. Clair Shores Sentinel readers share their favorite recipes

Caprice Gaca-Wasko, a wife and mother of three who has lived in St. Clair Shores for 30 years, on her favorite dish for just about any occasion, which she first discovered in a
Pol Martin cookbook, as told to Kristyne E. Demske.

“It’s so easy, it’s so quick. It’s fabulous for just every day, but it’s fabulous for a good Sunday dinner (when) you’ve got your family over. For celebrations. My son, whenever he came home from college he’d say, ‘Can you make the chicken?’ It’s an elegant way to have a nice, quick and easy dinner. You can bump it up a notch. You can add a little wine to it.

“I cook everything. I’m always whipping up a storm. My dream would be opening up a restaurant. I’m 100 percent Polish, so we Polish people, we love our food. It’s so hard for us to go out to eat because my husband says, ‘This is nothing compared to your food!’”

Ingredients:
• Butter
• 8 veal or chicken scallops, seasoned well with garlic salt and pepper, then dredged in flour
• 1 1/2 cups of heavy cream (Double the cream for more sauce, if preferred. We like a lot of sauce here.)
• Juice of several lemons (depending on your love of lemons, I use about 5)
• Chopped fresh parsley
• Paprika
• Pasta, any kind, prepare while you are frying the meat. I like serving this over a penne noodle.
• Steamed vegetables
• Loaf of a nice, crusty bread
• Olive oil and fresh grated parmesan cheese to dip the bread in

Preparation:
Preheat the oven to 250 degrees. Heat the butter in a frying pan. When hot, add the meat and cook on both sides until nice and brown. Set aside and continue cooking all of the meat until all is browned. Place in the oven.

Add lemon juice to the pan and cook for one minute over high heat, scraping all the brown goodness from the meat into the lemon. Add the cream and parsley and continue to cook for three to four minutes over high heat.

Replace the meat back into the pan with the cream sauce.

Serve over noodles, with vegetables.

Mix the olive oil with fresh grated parmesan and dip the bread into the oil mixture.

If you would like to submit your recipe as part of the St. Clair Shores Sentinel’s Local Dish feature, email Kristyne E. Demske at kdemske@candgnews.com.